Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques

Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques

The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on...

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Bibliographic Details
Main Authors: Kanjana Singh, Somdet Srichairatanakool, Teera Chewonarin, Charles Stephen Brennan, Margaret Anne Brennan, Wannaporn Klangpetch, Niramon Utama-ang
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Horticulturae
Subjects:
roasting process
microwave-assisted extraction
green tea extracts
catechin
anticancer
Online Access:https://www.mdpi.com/2311-7524/8/4/338

Internet

https://www.mdpi.com/2311-7524/8/4/338

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